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INGREDIENTS

1 ts Vegetable oil
2 lg Eggs
300 ml Milk; (1/2 pint)
150 ml Water; (1/4 pint)
150 g Plain flour; (5oz)

Servings

INSTRUCTIONS

1. Sift the flour with the salt and make a well in the centre. Break in the eggs and mix in the flour with a wooden spoon. Gradually add the milk and water, stirring well so that it becomes completely smooth. Add the oil and leave to stand in a cool place for 3 hours. Alternative method: put all the ingredients in the liquidiser and blend for 1 minute. Leave to stand in a cool place for 3 hours. Cooking pancakes is just a question of practice. You need a heavy-bottomed frying pan which is just lightly greased, and which must be heated through to exactly the right temperature, but not so hot that it smokes the fat or burns the pancakes. Cook 1 tablespoon of the mixture at a time, spreading it over the pan. You may need to loosen the edges of the pancakes from the pan before you toss them, and allow 1 minute on each side to cook them through. NOTES : Everyone has their own favourite pancake batter. This makes thin, light pancakes which nevertheless are beautifully pliable to wrap around tasty stuffings.

NOTES

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Basic Pancake Mixture

1 ts Vegetable oil
2 lg Eggs
300 ml Milk; (1/2 pint)
150 ml Water; (1/4 pint)
150 g Plain flour; (5oz)

1. Sift the flour with the salt and make a well in the centre. Break  in the eggs and mix in the flour with a wooden spoon. Gradually add  the milk and water, stirring well so that it becomes completely  smooth. Add the oil and leave to stand in a cool place for 3 hours.  Alternative method: put all the ingredients in the liquidiser and  blend for 1 minute. Leave to stand in a cool place for 3 hours.    Cooking pancakes is just a question of practice. You need a  heavy-bottomed frying pan which is just lightly greased, and which  must be heated through to exactly the right temperature, but not so  hot that it smokes the fat or burns the pancakes. Cook 1 tablespoon  of the mixture at a time, spreading it over the pan. You may need to  loosen the edges of the pancakes from the pan before you toss them,  and allow 1 minute on each side to cook them through.        NOTES : Everyone has their own favourite pancake batter. This makes  thin, light pancakes which nevertheless are beautifully pliable to  wrap around tasty stuffings.

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Nutrition

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Serving Size: 1 Serving (653g)
Recipe Makes: 1 servings

Calories: 742
Calories from Fat: 475 (64%)

Amt Per Serving		% DV

	Total Fat 52.7g	70 %
	Saturated Fat 15.7g	79 %
	Monounsaturated Fat 21g
	Polyunsanturated Fat 7.7g
Cholesterol 2115mg		651 %
Sodium 700mg		24 %
Potassium 670mg		18 %
Total Carbohydrate 3.8g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 3.8g
Protein 62.9g		90 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 742

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